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Fred van de Velde

Showing results (1-10 of 11) with videos related to

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Carbohydrate Research|September 1, 2004
The revised NMR chemical shift data of carrageenansFred van de Velde, Leonel Pereira, Harry S Rollema
Food & Function|October 8, 2016
Bolus matters: the influence of food oral breakdown on dynamic texture perceptionMarine Devezeaux de Lavergne, Fred van de Velde, Markus Stieger
Journal of Texture Studies|May 31, 2017
A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movementCaroline L Campbell, E Allen Foegeding, Fred van de Velde
Journal of Agricultural and Food Chemistry|August 25, 2015
Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid StimuliSara Camacho, Arianne van Eck, Fred van de Velde, et al.
Journal of Dairy Science|August 5, 2004
Gelation of casein-whey protein mixturesAstrid J Vasbinder, Fred van de Velde, Cornelis G de Kruif
Journal of Agricultural and Food Chemistry|February 17, 2015
Properties of oil/water emulsions affecting the deposition, clearance, and after-feel sensory perception of oral coatingsSara Camacho, Elyn den Hollander, Fred van de Velde, et al.
Annual Review of Food Science and Technology|April 18, 2015
Protein-polysaccharide interactions to alter textureFred van de Velde, Els H A de Hoog, Alexander Oosterveld, et al.
International Journal of Food Sciences and Nutrition|May 7, 2021
Gastric protein digestion of goat and cow milk infant formula and human milk under simulated infant conditionsTao He, Wolf Rombouts, Alexandra Wilhelmina Carla Einerhand, et al.
Biopolymers|October 17, 2002
Coil-helix transition of iota-carrageenan as a function of chain regularityFred van de Velde, Harry S Rollema, Natalia V Grinberg, et al.
Carbohydrate Research|March 31, 2005
The structure of kappa/iota-hybrid carrageenans II. Coil-helix transition as a function of chain compositionFred van de Velde, Anna S Antipova, Harry S Rollema, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Carbohydrate Research|September 1, 2004
The revised NMR chemical shift data of carrageenansFred van de Velde, Leonel Pereira, Harry S Rollema
Food & Function|October 8, 2016
Bolus matters: the influence of food oral breakdown on dynamic texture perceptionMarine Devezeaux de Lavergne, Fred van de Velde, Markus Stieger
Journal of Texture Studies|May 31, 2017
A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movementCaroline L Campbell, E Allen Foegeding, Fred van de Velde
Journal of Agricultural and Food Chemistry|August 25, 2015
Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid StimuliSara Camacho, Arianne van Eck, Fred van de Velde, et al.
Journal of Dairy Science|August 5, 2004
Gelation of casein-whey protein mixturesAstrid J Vasbinder, Fred van de Velde, Cornelis G de Kruif
Journal of Agricultural and Food Chemistry|February 17, 2015
Properties of oil/water emulsions affecting the deposition, clearance, and after-feel sensory perception of oral coatingsSara Camacho, Elyn den Hollander, Fred van de Velde, et al.
Annual Review of Food Science and Technology|April 18, 2015
Protein-polysaccharide interactions to alter textureFred van de Velde, Els H A de Hoog, Alexander Oosterveld, et al.
International Journal of Food Sciences and Nutrition|May 7, 2021
Gastric protein digestion of goat and cow milk infant formula and human milk under simulated infant conditionsTao He, Wolf Rombouts, Alexandra Wilhelmina Carla Einerhand, et al.
Biopolymers|October 17, 2002
Coil-helix transition of iota-carrageenan as a function of chain regularityFred van de Velde, Harry S Rollema, Natalia V Grinberg, et al.
Carbohydrate Research|March 31, 2005
The structure of kappa/iota-hybrid carrageenans II. Coil-helix transition as a function of chain compositionFred van de Velde, Anna S Antipova, Harry S Rollema, et al.
Pageof 2